Easy Vegan Chilaquiles Rojos
These vegan chilaquiles rojos feature lightly fried tortilla chips tossed in red salsa. Topped with garnishes like cotija cheese and Mexican crema, this recipe is perfect to make when you're craving a savory breakfast!
Equipment
- Chef's knife and cutting board
- Blender
- Skillet
- Large pot
Ingredients
Tortillas
- 16 corn tortillas
- Vegetable oil for frying
Salsa
- 6 medium Roma tomatoes
- ½ medium white onion
- 3 cloves garlic
- 4-5 arbol chiles
- 3 guajillo chiles
- 1 serrano chile (optional)
- 1 tablespoon olive oil
- 1-2 epazote sprigs
- Salt to taste
To serve
- Diced onions
- Avocado
- Refried beans
- Queso fresco
- Queso cotija
- Mexican crema
Instructions
Skillet
- Remove the stems and seeds from the guajillo and arbol chiles. Toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn the chiles frequently to prevent burning.
- Add the chiles and 2 of the garlic cloves to a saucepan of water and bring it to a gentle boil. Once the water is boiling, turn the heat off and let them rehydrate for 10-15 minutes until the peppers are softened.
- Preheat a seasoned cast-iron skillet to medium-high. If your pan isn't seasoned, rub it with a bit of olive oil before heating up.
- Pan-roast the whole tomatoes, onion quarters, and serrano for 5 minutes on the first side. Flip and cook for another 5 minutes until the skins are blackened and the insides are tender.
Blend
- Stem the serrano and add all the drained veggies plus the last garlic clove to a food processor or blender. Blend until the salsa is to your preferred texture, approximately 30-60 seconds. Set aside.
Tortilla Chips
- Heat 2-3 inches of vegetable oil in a large pot over medium-high until it reaches 350-375°F.
- Cut the corn tortillas into quarters and fry in batches until golden brown on each side. Transfer the cooked tortilla chips to a paper towel-lined plate to cool. Continue this process until all the tortillas are fried.
Assemble
- Heat 1 tablespoon of olive oil in a large pot over medium. Slowly pour the salsa in with 1-2 sprigs of epazote. Simmer together for 10-12 minutes. Season it with salt, then mix in a serving size of tortilla chips.
- Serve your vegan chilaquiles rojos immediately, topped with vegan queso fresco or cotija, vegan Mexican crema, fresh onions, diced avocado, etc. For a heartier meal, serve it with a side of refried beans. Happy eating!
Notes
Use homemade tortillas: It makes a huge difference in the overall flavor if you use homemade tortilla chips over pre-packaged ones.
Use stale tortillas: Chilaquiles are ideally made with tortillas that are going stale. This will keep the texture from turning too mushy.
Watch your oil temperature: Invest in a deep-fry thermometer to properly monitor the oil temperature. It's more consistent and yields a better result.
Adjust the spice level: I like my chilaquiles rojos spicy, so I always add serrano peppers. If you don't like spice, omit the serranos!
Toasting dry chiles enhances their flavor, but be careful not to burn them to prevent making your salsa bitter. Keep a close eye on them!
Roasting the vegetables adds a depth of flavor to your salsa. The charring on the skins imparts a smoky taste, which is characteristic of chilaquiles rojos.
For a rustic and chunky salsa, blend it briefly. For a smoother salsa, blend it for longer.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 49.4g | Protein: 5.4g | Fat: 19.2g | Saturated Fat: 5.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 440.9mg | Potassium: 438.7mg | Fiber: 5.7g | Sugar: 3.8g | Vitamin A: 1238.7IU | Vitamin C: 15mg | Calcium: 67.5mg | Iron: 1.5mg
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